Rice cake is a simple cake made from the skin of rice and some vegetables.
I made mine with cornflakes and used a little bit of coconut oil to help it brown.
You can also use a coconut milk to thicken it a bit.
Here’s what you need: – 10 tablespoons coconut oil – 1 teaspoon ground cumin – 1 tablespoon curry powder – 2 tablespoons sugar – 2 cups of rice, chopped – 1-inch piece of coconut (I used coconut) – 1/2 teaspoon salt – 2 tablespoon coconut milk – 1 cup of flour – 1 or 2 teaspoons of cornflake paste – 1 egg, beaten – 1.5 teaspoons of sugar – 1 banana, cut into 1/4-inch cubes (about 1 cup) – A 1- to 2-inch-thick piece of cornmeal, optional Instructions Heat the coconut oil in a saucepan over medium-high heat.
Add the cumin, curry powder, sugar and salt.
Cook for 3 to 5 minutes, stirring frequently.
Add rice, coconut milk and cornmeal and stir until smooth.
Transfer the mixture to a large bowl.
Add 2 cups more of rice (the amount you need depends on the size of the cake).
Add the remaining ingredients, including the banana, and stir to combine.
Pour the batter into a cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Let cool on a rack for about 10 minutes.
Nutrition Facts How to Make a Rice Cake Recipe from a Cookbook Amount Per Serving Calories 431 Calories from Fat 180 % Daily Value* Total Fat 14g 26% Saturated Fat 6g 30% Cholesterol 122mg 28% Sodium 488mg 19% Potassium 940mg 24% Total Carbohydrates 24g 8% Dietary Fiber 4g 16% Sugars 5g Protein 18g 34% Vitamin A 11.3% Vitamin C 2.4% Calcium 5.9% Iron 2.8% * Percent Daily Values are based on a 2000 calorie diet.